Brad Leone recently did an episode on fermented garlic miso, and in it there was an aside of starting up a black garlic experiment. Recently he finished an episode on the black garlic itself, but the initial episode was enough to plant a seed in my mind of doing a bunch of black garlic myself.

His technique involves placing the garlic into a sealed bag and that into a dehydrator at around 130F. However, my dehydrator tends to be both very loud and high on power consumption, so I decided to try using my sous vide circulator instead.